The Hand & Flowers Cookbook
£31.20£38.00 (-18%)
The long-awaited cookbook from Tom Kerridge’s legendary two-Michelin-star pub.
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‘For as long as I can remember, I’ve had a passion for pubs. I love the heart they bring to a community, their laid-back vibe and their lack of pretension. I love the user-friendly style of food they offer. The recipes in this book reflect the journey we have been on…they show how we have driven dishes forward, pushed flavour forward.’
The Hand & Flowers is the first (and only) pub in the world to acquire two Michelin stars. At this relaxed and accessible dining space in the heart of Buckinghamshire, Tom Kerridge serves up innovative, sophisticated dishes that masterfully reinvent and elevate British classics for the twenty-first century.
This exceptional cookbook presents 70 of the best dishes that have ever appeared on the menu, including:
· Roast hog with salt-baked potatoes and apple sauce
· Slow-cooked duck breast, peas, duck-fat chips and gravy
· Smoked haddock omelette
· Salt cod Scotch egg with red pepper sauce and picante chorizo
· Chocolate and ale cake with salted caramel and muscovado ice cream
A fascinating insight into how Tom and his wife Beth set up and built their business and stunning celebration of one of the world’s best and most authentic restaurants.
‘Contains recipes for dishes that have made The Hand and Flowers famous, and fans of Kerridge will lap them up’ Daily Telegraph
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Tom Kerridge’s new book, Pub Kitchen, is out in September.
Read more
Additional information
| Publisher | Bloomsbury Absolute (12 Nov. 2020) |
|---|---|
| Language | English |
| Hardcover | 432 pages |
| ISBN-10 | 147293539X |
| ISBN-13 | 978-1472935397 |
| Dimensions | 20.68 x 3.78 x 27.33 cm |
by Zak
Book arrived a bit mangled. The book itself is great.
by Bookworm
Normally cook books by celebrity chefs revealing their recipes cost a fortune, Heston etc, some at a £100. This big beauty on the other hand is a great book and great value for money. Eaten at Kerridge’s place and also at his great pub in Marlow. This man really knows how to mix flavours without using 20+ ingredients (some obscure) aka Nigella. For anyone who loves cooking this a treasure trove of lovely recipes, beautifully photographed and it just makes you want to have a go at them. How nice to emulate some of these from the comfort of your own home. Practice during lockdown, then go to the real thing when we can. You could use the excuse that you’re doing a comparison.
by Zak
I gave this as a gift, but before I had a look to see what recipes the cookbook contained. There is recipes for all in the book, for both beginners and more experienced cooks, with lots of classics and new interesting meals to try.
The book looks very presentable, and is very weighty. Whilst this is great for some, others won’t like how heavy it is so be weary of that. The book contains good quality paper and the print is exceptional also, you can tell it’s a cookbook that’s more expensive but high quality.
For any Tom Kerridge lover – this is a must buy.
by Peter Cox
First impression, this is a heavy book, almost 2 kilos!
I will read a cookbook pretty much cover to cover, even recipes I will never cook but I will learn something. Working through this one I’m a bit perplexed. Who is it aimed at? I think Tom is just generously sharing his recipes with other starred chefs. I’m definitely not one of them; I don’t have a Pacojet, or a Thermomix or even a Sous-Vide. Every recipe has about six sub-recipes, recipe sizes are not consistent throughout the book, they can serve 4 or 8 or maybe 12, and, when the first item on the ingredients list is a pig’s head (page 125) I just know I’m not going to cook that. But, many of the sub-recipes are very interesting in themselves and could be used in other dishes. I look forward to trying many of them.
The book is beautifully produced. I love that every recipe is photographed. That should be the rule for all cookbooks.
by Georgia
This was bought as a present the recipient has enjoyed it and made several of the recipes
by doreen yearwood
Great book! But in saying that it certainly isn’t for everyone to be able to use as you need some technical knowledge and equipment for some of the recipes but as a chef it’s a real great insight to H&F and definitely one of my favourite books. Very well written and good pictures and some stories behind the dishes. Worth a buy for anyone that works in the industry or has a real interest in quality food.
by Noggin The Nog
This is, to my mind, one of the very best restaurant cook books written. It traces Tom and wife Beth’s journey setting up the pub and building the business they have today. It is a warm and motivating story. As you would expect it also has detailed recipes of the dishes cooked at the Hand and Flowers, both now and in the past.
Tom Kerridge has already produced a number of very good cook books, with recipes that work really well and are absolutely achievable by keen home cooks.
Whilst the food at The Hand and Flowers may be described as “simple”, you need to remember it is still a two Michelin star establishment. That means three things – some fancy equipment may be required, some specialist ingredients are used, and whilst the recipes are achievable in terms of skills, they all involved multiple stages (Michelin kitchens tend to have lots of speedy, skilled people).
It’s worth remembering that you can still cook just one part of a recipe to keep matters simpler. There are also lots of tips throughout, such as how to grt crisp shards of chicken skin for garnish. Any keen cook will want to get to the kitchen after reading this book, even if not to make a replica of a whole dish.
There are dishes that a keen cook could do without resort to a Pacojet (food processor x ice cream maker) or a sous vide set up, but I would set aside a good amount of time to make them.
With that warning in mind though, I would really recommend this book. The story is great and the food looks fabulous, without the ponciness of most other Michelin restaurant cook books.
by GaD22
Tom Kerridge’s latest cookbook chronicles 70 of the best dishes from his two Michelin star establishment, The Hand and Flowers, in Marlow, Buckinghamshire – the first, and only gastropub to date, in the World to achieve this accolade! With a fascinating introduction to Tom and his wife Beth, followed by an account of 24-hours in the life of “The Hand”, the actual cookbook begins. Following the usual sections of starters, mains and desserts, each dish is fully deconstructed and explained from prepping ingredients to service. Stunning photography captures this journey and the finished product is most definitely not your standard pub-grub either in content or in presentation and is definitely a feast for the eyes.
The Hand and Flowers cookbook is a stunningly beautiful and detailed book. It is definitely not one for an amateur unless you have the type of equipment now found as standard in professional kitchens e.g. Thermomix and the necessary knowledge, ability and access to ingredients. 5*